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For stuffing, in a small bowl combine pear, nuts, carrot, bread crumbs, onion, ginger, salt, and black pepper; set aside.
Trim any fat from meat. Butterfly meat by making a lengthwise slit down the center to within 1/2 inch of the underside. Open flat; pound with the flat side of a meat mallet to about 1/4-inch thickness.
Spread stuffing over meat. Fold in ends. Starting from a long side, roll up meat. Secure with 100-percent-cotton string or wooden toothpicks. Place meat roll on a rack in a shallow roasting pan. Brush lightly with oil. Insert a meat thermometer into center of meat.
Roast in a 425°F oven for 30 to 40 minutes or until meat thermometer registers 155°F. Brush orange marmalade over top of meat. Roast about 5 minutes more or until meat thermometer registers 160°F. Makes 4 servings.